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Using ingredient pareve

Sambusak

  • 1 filling in the center
  • 1 bunch scallions
  • 475 gr sifted all-purpose flour
  • 475 ml lukewarm water
  • 240 gr pareve
  • 24 gr dry yeast (active)
  • 14 gr anise (ground)
  • 16 ml vegetable oil
  • 3 gr salt
  • 1 gr sugar
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